Chef De Cuisine | Boston | Assistance

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This range is provided by One Haus. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$90,000.00/yr - $/yr

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Our restaurant group is built on a foundation of creativity, excellence, and hospitality. We believe in crafting meaningful dining experiences that celebrate connection, authenticity, and innovation. Our team is both creatively driven and operationally sound, united by a shared commitment to culinary excellence and genuine care for our guests, teams, and partners.

Scope & General Purpose

The Chef de Cuisine leads and oversees daily culinary operations in partnership with the Senior Vice President of Culinary and Ownership. This role requires a balance of creativity, leadership, and business acumen—guiding cooks to produce an exceptional product while maintaining consistency, precision, and efficiency.

The CDC must approach the kitchen with both a global and strategic view, understanding creative recipe development, financial management, and organizational structure. Leadership, patience, resourcefulness, and a true passion for gastronomy are essential to success in this role. This is also a very personable and high-touch role, interacting with guests and building relationships...charisma is key!

Core Focus Areas

• Foster a collaborative environment, working effectively with all team members of varying skill levels and backgrounds.
• Build and maintain meaningful relationships with management, staff, and guests that reflect the restaurant’s identity and culture.
• Demonstrate strong business acumen—understanding how purchasing, training, and scheduling impact operational success.
• Exhibit deep curiosity and passion for global cuisine, technique, and innovation.
• Maintains the highest standards of cleanliness, precision, and consistency.
• Demonstrates curiosity, creativity, and a commitment to continual growth.
• Efficiently manages scheduling, inventory, and ordering systems.
• Leads with excellence in a chef-driven, quality-focused environment.
• Contributes to improved financial performance through team training and culinary development.
• Builds a positive and motivated kitchen culture that fosters retention and career growth.

Core Management Responsibilities

• Lead daily kitchen operations with precision, consistency, and efficiency.
• Support hiring, training, and mentoring of all back-of-house team members including line cooks, prep cooks, and dish staff.
• Oversee menu execution, consistency of flavor and presentation, and rollout of new seasonal or creative items.
• Partner with the operations team on culinary initiatives, training programs, and quality standards.
• Develop schedules and manage labor costs in alignment with sales trends and business needs.
• Maintain accurate recipe systems, prep guides, and ordering processes to ensure consistency and excellence.
• Conduct ongoing culinary training and education for the team, covering technique, sanitation, and operational skills.
• Review and manage P&L statements in collaboration with leadership to ensure fiscal responsibility.
• Lead kitchen operations during service, setting the tone for professionalism, teamwork, and high standards.
• Oversee all aspects of food safety, sanitation, and equipment care.
• Support private dining and special events in coordination with the operations and service teams.
• Maintain high standards of cleanliness, organization, and efficiency across all kitchen areas.
• Execute all opening and closing management duties, including ordering, inventory, and reporting.

Job Requirements

• 4-6 years of progressive kitchen management experience in fine dining environments (Michelin Star, JBF or High-Level Tasting Menu Concepts)
• Strong leadership and team-building skills
• Excellent organizational and time management abilities
• High integrity and professionalism, with a collaborative and positive approach
• Proven ability to perform under pressure in a fast-paced setting
• Comprehensive knowledge of culinary technique, kitchen operations, and sanitation practices
• Ability to stand and walk for 8+ hours, lift and transport up to 50 lbs., and work in confined or high-activity areas
• Competitive base salary - $90k-$110k DOE
• Performance based bonus program
• Relocation assistance package
• Comprehensive healthcare packages
• PTO & Sick Pay
• Continued growth opportunities

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management
• Industries Hospitality and Restaurants

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Medical insurance

401(k)

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